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Fruit-Topped Almond Cake

Fruit-Topped Almond Cake
  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 8
All that's needed to enhance a simple almond-flavoured cake is an outstanding berry garnish. Beautiful!
April 8, 2016

Ingredients

  • 1/2 box Betty Crocker™ SuperMoist™ Golden Cake Mix (about 1 2/3 cups/400 mL)
  • 1/2 cup (125 mL) water
  • 1/2 cup (125 mL) slivered almonds, finely ground
  • 3 tbsp (45 mL) vegetable oil
  • 1/2 tsp (2 mL) almond extract
  • 2 eggs

  • 3 cups assorted fresh berries (such as raspberries, blueberries and blackberries)
  • 3/4 cup (175 mL) cup apricot preserves
  • 3 tbsp (45 mL) apple juice
  • 3 tbsp (45 mL) sliced almonds, toasted, if desired

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
  • 2
    In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake and cool as directed on box for 8- or 9-inch rounds.
  • 4
    Place berries in medium bowl. In 1-quart saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.
  • 5
    Gently cut off any dome from top of cake, using serrated knife, to make top level. On serving plate, place cake, sliced side down. Arrange berries on cake; drizzle with syrup remaining in bowl. Sprinkle with sliced almonds. Store leftover cake covered in refrigerator.

  • TIP: Ground slivered almonds in small food processor or very finely chop with a knife.

Nutrition Facts

Serving Size: 8
Calories
320
Total Fat
11g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
55mg
Sodium
220mg
Total Carbs
52g
Sugars
31g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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